Sugared nut-candy.



UNTTED Si l o noon.

JOSEPH H. lllcDONALD AND CHARMS! A. HOPSON, OF SHERMAN, TEXAS, ASSIGNORSTO A. l). G. (ANDY tiOlllPANY, F SHERMAN, TEXAS.

SU'G-J-LPIED NUT-CANDY.

To all whom it may concern:

Be it known that we, Josnrn H. Mo- Doxanu and CHARLEY A-Horsox, citizensof the United. States, residing at Sherman. in

the county of Graysou and. State oi 'l exas,

have invented certain new and useful 1mprovcments in Sugared Nut-Candy,of which the following is a specification.

The purpose or the present invention to provide a candy which will notbecome .iicky in damp weather or harden when kept a comparatively shorttime, and which will be free from the excessive sweetness of candy madefrom sugar or like saccharine matter. The invention symcifically relatesto a candy containing the mcator kernels o'l. nuts and commonlydesignated peanut canoy.

The following ingredients are employed in about the proportions statedfor imiking approximately thirty pounds of iinished candy, namely, igranulated suga liftoen pounds, crystal A glucose lire pounds, N0. 1Spanish peanuts, shelled, ten pounds, water three and one-quarterquarts. common salt-chlorid of sec lium one ounce.

The following steps are cmi. lo cd in compounding the ingredients toproduce the candy: The sugar, glucose and three quarts of the water aremixed in a copper kettle, which latter is placed on a furnace, themixture being tl'ioroughly stirred until dissolved, after which thekettle is covered and heated to approximately two hundred and twentydegrees, after which the cover of the kettle is removed and the peanutsadded and the latter cooked to approximately two hundred and sixtydegrees. The dampers of the furnace are now closed and the mixturecooked about two minutes longer, after which the kettle is removed fromthe furnace and the salt previously dissolved in the one-qmirter quartof cold water, is added and the whole thoroughly stirred until bubblingceases. The mixture is then dipped up and down Specification of LettersPatent.

Application filed March 2 1968.

Fetented Aug. 1'7, 1909.

Serial No. 22,995

with a good sized dipper from eighteen to twenty-five times, the dipperbeing elevated about three feetabove the kettle. After dipping the candyit is spread on greased tins and allowed to cool.

A candy produced by the process herein stated, wi l not become stickywhen exposed to dampness and will not harden within a reasonable lengthof time. The addition of the salt, or the chlorid of sodium, counteractsthe too sweet taste of all sugar candy, rencering it more palatable-andgiving it. a delightful liaror. The addition of the salt solution whilethe candy is very hot and the agitation produced by the dipping, causesthe candy to sugar as it grows cold.

claimed as new is:

The process of manufacturing a confection, the same consisting ofagitating a mix lure of sugar, glucose and water in an open vessel untilthe sugar is dissolved, then closing said vessel and heating the same toa temperature of" approximately two hundred and twenty degrees. thenremoving the cover oi the vessel and adding to the boiling 1nixturekernels or meats of nuts and further heating the mixture to atemperature of about two hundred and sixty degrees and maintaining it atthis temperature until the kernels are cooked, then adding a coolsolution of chlorid of sodium to the heated mixture and simultaneouslystirring the mixture until all bubbling ceases, then dipping the mixturea number or" times, and finally syn-reading the mixture upon a surfaceand allowing it to cool and harden.

In testimony whereof we affix our signatures in presence of twowitnesses.

Josnrn n1 n nomnn. 'L. GHARLEY A. norson. ['13. s5;

llitnesses M. Herr,

A. E. Jxrnson.

Having thus described the inventi0n,what

